Duck breast on calvados apples
easy
40 mins
40 mins
Ingredients
- 200 g Wild rice mixture
- 7-10 Tbsp Salt
- 2 Duck breasts (à approx. 300 g)
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 2 Apples
- 2 TABLESPOONS Lemon juice
- 5 TABLESPOONS Calvados
- 1 glass (400 ml) Poultry stock
- 2 TABLESPOONS Cornstarch
- 7-10 Tbsp Mint leaves and lemon slices
Directions
- 1
Cook the rice in boiling salted water for about 25 minutes. In the meantime, wash duck breasts, dab dry and rub with salt and pepper. Heat oil in a pan. Fry the duck breasts on both sides.
- 2
Fry over medium heat for about 20 minutes. Take out, keep warm. Wash and quarter the apples and remove the core. Cut apples into thin slices, drizzle with lemon juice and fry briefly in the frying fat.
- 3
Drain the cooking fat. Pour Calvados over the apple slices and steam for another 2 minutes. Remove the apples. Pour chicken stock into the pan and bring to the boil. Stir cornflour with a little water until smooth, thicken stock with it.
- 4
Season the sauce with salt and pepper. Cut the duck breasts into slices and arrange on preheated plates with apple slices, rice and sauce. Garnish with mint leaves and lemon slices.
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